8 qt. popped corn
2 c. light brown sugar
1/2 c. light corn syrup
2 sticks (1 c.) butter
1/2 tsp. baking soda
Pinch of cream of tartar
Dash of salt
1/2 to 1 tsp. butter pecan flavoring

Preheat oven to 200 degrees. Mix brown sugar, butter and corn syrup in heavy saucepan. Bring to boil. Cook to soft ball stage, 234 to 238 degrees on candy thermometer. Remove from heat, add soda, cream of tartar, salt and flavoring. Mix well.

Drizzle caramel sauce over popped corn, stir in order to coat each kernel with sauce. Spread corn in 2 large flat pans. bake for 1 hour, stirring occasionally. Put on wax paper. When cool, store in airtight containers, plastic bags or plastic cartons. (I have kept it a week or 10 days and it was crisp and fresh.)